Coffee Science — Barista

Sugars and Sweeteners

Barista

Sugars and Sweeteners

Some people get used to the bitterness and brag that they can drink coffee black without sugar. This tolerance for bitterness doesn't change the fact that the stale dark roast coffee is still bitter. Sugar substitutes are an effective tool in the consumers' bitter management strategies

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Non-foaming milk problems rampant in Canada

Barista

Non-foaming milk problems rampant in Canada

Corporate coffee does not require the micro-foam ability of milk, they are simply not making higher level textured micro-foam for latte art.

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Advanced Espresso Training

Barista

Advanced Espresso Training

It is up to baristas to change the false perception of espresso, one cup at a time. How? By learning to ‘dial-in’ their espresso.

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